Gluten-Free Pumpkin Pancakes

Gluten-Free Pumpkin Pancakes are healthy and delicious! These pancakes are sweet and spicy and simple to make! Try this dairy-free, gluten-free recipe!

I made these on Thanksgiving morning and they were a hit! I bought So Delicious Pumpkin Spice Coconut Milk for my coffee, but noticed the recipe for pumpkin pancakes on the side, so I modified it a bit and made them. WHOA...so yummy!!!

Whisk dry ingredients together and set aside. In a separate bowl, mix all wet ingredients together.

Add wet ingredients to dry ingredients and mix well (with hand beater or electric if preferred).

Lightly oil a skillet with coconut oil over medium heat.

Pour about 1/3 cup batter onto skillet.

Cook about 3 min. until edges are firm. Flip and cook a couple more minutes until golden brown.

Top with Earth Balance spread and organic, whole maple syrup.

You can use any gluten-free flour of your choice. I like this brand by Bob's Red Mill. You could also use whole wheat or other flour of choice if you do not have a gluten sensitivity.

I was so happy to see that So Delicious made this pumpkin spice flavor for the holidays! What a treat! I was just expecting to use it in my coffee, but mmmmm what delicious pancakes I made with it!

If you can't find it in a store near you, just use any plain, dairy-free milk and add pumpkin spice seasoning!

I also used canned, organic pumpkin. I had several cans from Thanksgiving, so it was perfect! You only need about 1 cup (about 3/4 of the can).

Melt a little coconut oil on a griddle or skillet over medium heat. I use coconut oil for almost all cooking because it is much better for you than other oils and it withstands being heated at high temperatures without becoming carcinogenic!